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Spicy Ground Pork and Vegetable Stir Fry with Peanut Sauce

This ground pork stir fry features shredded cabbage, carrots and bitter greens with an incredible spicy-creamy peanut sauce and crunchy peanuts on top. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Malaysian
Servings: 4
Author: Jennifer Pallian BSc, RD


  • 5 tbsp peanut or vegetable oil divided use
  • 1 1/2 lbs ground pork
  • salt and pepper
  • 1/2 medium onion thinly sliced crosswise
  • 1/2 small napa cabbage
  • 2 carrots peeled and julienned
  • 6 stalks gai lan or 1/2 head of broccoli, stalks julienned and leaves coarsely chopped (florets separated if using broccoli)
  • 1 cup low sodium chicken broth divided use
  • 3/4 cup peanut natural smooth peanut butter
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar packed
  • 3 cloves garlic minced
  • 2 thai green chiles minced
  • 1/3 cup roasted peanuts coarsely chopped
  • lime wedges for serving


  • Heat 1 tbsp oil over medium-high heat in a large cast-iron skillet or a wok. When oil is shimmering hot, add pork and cook, breaking up with a spoon, until cooked through and starting to crisp up.
  • Meanwhile, whisk 3/4 cup chicken stock with peanut butter, soy sauce, brown sugar, garlic and chiles in a large mixing bowl (you need a lot of room to whisk in the peanut butter). Set aside.
  • Using a slotted spoon, transfer cooked pork to a bowl. Pour fat from pan and discard. Add remaining 1/4 cup chicken broth to pan and return to medium heat. Deglaze the pan by scraping the bottom to release all browned bits. Pour into bowl with pork.
  • Add 4 tbsp oil to same pan over medium-high heat. Add onion, cabbage, carrots and gai lan stalks. Cook, stirring frequently, until cabbage is tender, about 4 minutes. Stir in gai lan leaves and cook until just wilted. Return pork to pan, add sauce and cook, tossing with tongs, until well combined and heated through. Serve topped with peanuts with lots of lime wedges on the side.